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Mexican recipes

Southern style shrimp in butter sauce

No ratings yet 20 min Serves 2 - 4 Mexican
A simple, fast and extra delicious Southern style shrimp dish great as an appetizer or even a main dish when served over a warm tortilla together with a green salad. The shrimps are first marinaded in a garlic, oregano, thyme, lemon and Worcestershire flavored sauce, pan fried and finally cooked for a few minutes in butter. This recipe can serve 2 for a main dish, 4 or more for an appetizer. You can double all ingredients for twice the servings. If you like the shrimps to be a bit hot you can increase the amount of cayenne pepper used.

Ingredients

  • 1 lb raw large shrimp (1/2 Kg; head and tail removed; peeled)
  • For the marinade
  • 1 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 1–1 1/2 tbsp coarsely ground black pepper (to taste)
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp cayenne pepper
  • 2 clove garlic (minced)
  • 1/2 tsp salt
  • Juice from half a lemon
  • 1/4 (100 g) pound of unsalted butter, cut into 1/2 inch slices

Method

In a large bowl add the shrimp and all the marinade ingredients (everything except the butter). Toss well to coat shrimp with the all the ingredients, cover with plastic wrap and refrigerate for 20 to 30 minutes.

Heat a skillet or large saucepan over high heat. Remove the shrimp from the marinade (reserve any marinade juices) and add them to the pan. Cook for 3 to 4 minutes per side (turn once) or until the shrimps turn pink. Pour in the marinade juices and add the butter. Lower heat to medium low and cook for 5 minutes or so, until the sauce thickens, turning the shrimps once or twice.

Serve immediately with crusty bread or over a warm flour tortilla, pouring the butter sauce over the shrimps.

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